Made with ripe bananas, rich tahini and crunchy black sesame seeds, this Black Sesame Tahini Vegan Banana Bread is perfect for a quick breakfast on the go or an afternoon snack!
I've got some random thoughts for you today.
First of all, this new red silicone baking dish is a lifesaver. Yes, it ruins my photos, but I'm in love. I've mentioned my favorite Silicone Baking Mats tons of times before, but I finally decided to buy some Silicone Loaf Pans off Taobao (Chinese Amazon) so that I don't have to use my precious coconut oil every time I bake and so that clean up can be a cinch.
Seriously, if you haven't jumped on the silicone-baking-dish-bandwagon...GET ON IT!!
Also, these past two weeks have been crazy busy with language, meetings, hosting, etc, etc. BUT this week it's just Brett and I in town as lots of our friends are traveling. I'm so looking forward to some down time and quality time with Mr. Brett.
Another random thing...when we first moved to China I used to be so annoyed and baffled as to why none of the bathrooms have shower curtains or doors. The toilet and shower are together in the same room, but because there is no wall or curtain dividing them, bathrooms are constantly wet from people showering. But I recently just embraced this philosophy as I was cleaning our bathroom the other day. Because there aren't any walls, curtains or tubs, cleaning the bathroom is so incredibly easy. All I have to do is take out our towel rack and trashcan and then I can just spray everything down (literally everything) using the shower head. After a tiny bit of scrubbing and little squeegeeing, everything is spotless and clean. Gone are the days of scrubbing grime off tubs and shower tiles.
Lastly, I feel like I got into a big cooking rut this past month. I think when I have seasons of hosting a lot (which was this past month to a "T") I lose my desire to create new recipes or even cook for Brett and I. We've been doing tons of simple meals lately or fending for ourselves. I felt like I was out of ideas and energy. Thankfully, my desire to be in the kitchen and to create new recipes has returned and I have lots of ideas which I hope to take a crack at in the near future.
This Black Sesame Tahini Vegan Banana Bread was one of those recipe ideas and it came out PERFECTLY!
I really think this is the best banana bread I've made and maybe even eaten. I saw a recipe for black sesame banana bread on YouTube and from that point on I knew I wanted to make a vegan version. This bread is so moist and sweet from the mashed banana, coconut sugar, and tahini. Then the crust is perfectly crispy and crunchy from all the sesame seeds.
I really, really hope you try out this recipe. It's my new favorite and Brett gives it a resounding two thumbs up! And if you like this recipe, you'll also really enjoy this easy tahini granola with crunchy clusters as well!
If you try it out let me know your thoughts in the comments below or take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
Black Sesame Tahini Vegan Banana Bread
- 2 flax eggs 6 tablespoons water+ 2 tablespoons ground flaxseed
- 3 ripe bananas mashed
- ⅓ cup tahini
- ¼ cup neutral flavored oil
- ¾ cup coconut sugar
- 1 ½ cups flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon raw white sesame seeds plus more for topping
- 2 tablespoons black sesame seeds plus more for topping
- Preheat your oven to 350 °F and grease or line a loaf pan with cooking spray or parchment paper. Set aside.
- In a small bowl, whisk together 2 tablespoons ground flaxseed and 6 tablespoons water to create your flax eggs. Set aside to thicken.
- In a large bowl mash the ripe bananas until smooth.
- Add in the tahini, oil and coconut sugar and whisk until smooth.
- Add in the thickened flax eggs and mix again until all the wet ingredients are incorporated.
- Evenly shake the flour, baking powder, baking soda, and salt over the top of the wet ingredients and mix until just combined.
- Fold in the sesame seeds.
- Pour the batter into your prepared loaf pan and sprinkle more white and black sesame seeds over the top.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Allow to cool before slicing and serving or storing in an airtight container.
Madeline Armstrong says
OOOH this bread is incredible. I made this and divided it up to give to some friends, and they were texting me for the next week about how amazing it was and how they were saving up the ends of it so it wouldn't be done! It's going to be on rotation in my house now. I lowered the sugar a little bit and also added in a half a sliced banana on top just for aesthetics. 🙂 I also used GF all purpose flour and that worked great. Thank you for this amazing recipe!
Faith VanderMolen says
Yay! So glad you enjoyed one of my favorite banana bread recipes! Thanks for sharing:)
I've made a delicious and easy vegan banana bread recipe before (which I posted on my blog), but this one with the tahini addition seems delicious! I've bookmarked this so I can make it soon; thanks for sharing! <3
This is one of my absolute favorite bread recipes. I hope you try it out Christina! Please let me know you're thought once you are able to make it:)
Jess Jo says
Can I use normal eggs for this recipe? 1:1 ratio substitution?
Yeah that should work fine Jess! Let me know how it turns out!
I didn't have black sesame seeds so I used Nigella seeds instead. It's hard getting black sesame in Israel :/
But It turned out delicious and beautiful!
Thanks a lot. Great recipe!
That sounds amazing! So glad you found other seeds that worked just as well! Thanks for sharing
Natalie | Feasting on Fruit says
I know they aren't really, but to me black sesame seeds always look exotic. So I love this exotic sesame-speckled vibe of this beautiful banana bread, two things I never would've thought to pair. I could eat banana bread every day, so I love finding ways to make it more interesting 🙂 I have a red silicon donut pan and I agree, not the best for photos. But I love them for practicality. Would someone just make normal colored silicon pans already!?!
Haha I know! Such a struggle...pretty photos or easy clean up!?! Welp, looks like I chose easy clean up haha! And black sesame seeds really are so pretty! Thanks so much Natalie!
Leah M | love me, feed me says
Ok ok ok I NEED this beautiful bread!!! Seriously in love with every speckled bit of it <3
Silicone bakeware is the best! I have a square one, loaf pan, and muffin tins, buuuuut I rarely use them because they don't look as nice in photos 😛
I know! The struggle is real! Why do they make all these silicone pans in crazy colors haha! And yeah, I'm pretty sure you'd love this bread Leah!
Alyssa @ renaissancerunnergirl says
This looks like a delicious sweet and savory breakfast bread!
Exactly! I brought some in for my language teacher and she loved it. It's definitely sweet which balances out the sesame crunch!
Rebecca @ Strength and Sunshine says
O Yes!! I am a total fan of my homemade black sesame tahini...it's fun to have this black paste on hand 😉 Even more speical than regular!
I must try those load pans! I do love my Silpats!
I was so stoked to find it at the markets the other day! This bread has normal tahini in it and black sesame seeds, but I do have a post coming up soon that uses the black tahini. So good! And I highly recommend the silicone loaf pans:)